Negroni Jelly Shots

The grown-up answer to jelly shots. Boozy, bitter, beautiful.

20 minutes prep

4 hours cook

Serves 6-8

Nell Carter

Ingredients

Negroni jelly shots:

100mlCampari

100mlsweet vermouth

100ml gin

100mlwater (for dilution)

2 x 7gpowdered gelatin sachets

1-2 tsp sugar (optional, for sweetness)

3-4large oranges, halved and pulp removed

Tajin (optional, to garnish)

Dried orange zest (optional, to garnish)

These are not your uni jelly shots. Made with the classic Negroni trio — Campari, gin, and sweet vermouth — and set in halved oranges, they’re sliced into citrusy wedges and dusted with zest and Tajín. Bitter, boozy, and unapologetically grown-up.

Method

Bloom the gelatin in 100 ml cold water for 5 minutes.

Gently warm half of the vermouth and the sugar (if using) in a pan until hot but not boiling. Stir in the bloomed gelatin until fully dissolved.

Remove from the heat and let it cool slightly. While it cools, prep your oranges: cut them through the calyx (the little stem on top of the orange) rather than around the middle — otherwise, the Negroni mixture will drain out of the small hole left by the stem.

Once the liquid has cooled a little more, stir in the remaining vermouth, gin, and Campari.

Pour the mix into your orange shells or moulds and chill until set — at least 4 hours, ideally overnight. (A cupcake tray is perfect for keeping the orange halves upright while they set.)

Once set, remove from the fridge and carefully slice each orange jelly half into three wedges. If using, sprinkle with finely chopped orange zest and a dusting of Tajín.